Craving the cozy, nostalgic flavor of gingerbread without the sugar and carbs? You’ve come to the right place! These Keto Gingerbread Muffins are incredibly moist, packed with warm spices, and so easy to make. They blend up in minutes for a perfect grab-and-go breakfast or a delightful afternoon treat with a cup of coffee. Get ready to fill your kitchen with the most amazing aroma!
Ingredients
• 1/2 cup / 120g sour cream
• 4 large eggs
• 1 tsp / 5ml vanilla extract
• 3 cups / 336g blanched almond flour
• 3/4 cup / 144g granular sweetener (sugar equivalent)
• 1 tbsp / 7g unsweetened cocoa powder
• 2 tsp / 8g baking powder
• 2 tsp / 4g ground ginger
• 1 tsp / 2.6g ground cinnamon
• 1/4 tsp / 0.5g ground cloves
• 1/4 tsp / 1.5g salt
Instructions
1. Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with parchment or silicone liners.
2. In a large blender, combine the sour cream, eggs, and vanilla extract. Blend on high for 30 seconds until smooth.
3. Add the almond flour, sweetener, cocoa powder, baking powder, spices, and salt to the blender. Blend on low just until the batter is combined, being careful not to overmix.
4. Carefully divide the batter evenly among the 12 prepared muffin cups.
5. Bake for 25-30 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Yields: 12 Muffins
• Facts per serving
• Calories: 205
• Net Carbs: 3.68 g
• Total Fats: 17.11 g
• Protein: 8.3 g
Pro Tips
• For the best texture, ensure your sour cream and eggs are at room temperature before blending. This helps the batter come together smoothly.
• Don’t overmix the batter after adding the dry . Blend just until combined to keep the muffins tender and light.
• Feel free to add 1/2 cup of chopped walnuts or pecans to the batter for a delightful crunch.
• Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
FAQ
Q: What type of keto sweetener works best for these muffins
A: A granular erythritol-based sweetener or a monk fruit blend that measures 1:1 like sugar is ideal for this recipe. This will provide the best texture and sweetness without adding carbs.
Q: Can I substitute the sour cream in this recipe
A: Yes, for a similar tangy and moist result, you can substitute the sour cream with full-fat Greek yogurt. For a dairy-free option, full-fat canned coconut cream would also work well.
Q: How should I store these keto gingerbread muffins
A: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the refrigerator for up to a week.
Q: Can I make these muffins without a blender
A: While the blender makes this recipe incredibly quick, you can also make it without one. In a large bowl, whisk the wet ingredients until smooth. In a separate bowl, combine the dry ingredients, then add them to the wet ingredients and mix just until combined.
